Gaofen 2 18g

Sino-Finnish 180g

35g of sugar

Salt 8g

Maltose 5g

Cream 44g

Milk powder 9g

2 egg yolks

Water 212ml

Butter 22g

Yeast 5g

condiments

Red wine soaked raisins 153g

step

1. Mix and knead medium gluten flour+water 126g+ maltose 2g+ salt 3g+ yeast 1 g to form smooth and malleable dough, ferment the dough at room temperature for two hours, and put it in a fresh-keeping bag for overnight use.

2. Take out the refrigerated fermented dough, cut the dough into small pieces, add materials other than butter, salt and red wine raisins, knead in a bread machine, soak for 20 minutes to 60 minutes, start stirring for 20 minutes, add salt and continue stirring for 5 minutes, then add butter and stir for 10 minute, then add red wine raisins and stir evenly, and stop. Add a cup of hot water in cold weather to help the dough ferment. After 90 minutes, the dough swelled twice.

3. Divide the dough into 490g/1 pieces, and divide the remaining dough into 6 pieces on average, round, cover with plastic wrap and relax for 20 minutes.

4. Knead the dough into a circle again and put it on the baking tray, and cover it with plastic wrap.

5. Make the dough into an oval shape and put it in a baking mold, and cover it with plastic wrap.

6. In winter, use the fermentation function of the oven, add a cup of hot water, and finally ferment the dough for 90 minutes to 1. 5 times the size, cut a cross on the dough with scissors, spread water on the surface and remove sunflower seeds. Preheat the oven.

7. Use the fermentation function of the oven in winter, add a cup of hot water and ferment the toast for 2 hours to 9 minutes. Preheat the oven.

8. Put the baking tray into the preheated oven and bake at 180℃ 18 minutes until the surface is golden.

9. Put the baking tray in the preheated oven and bake at 190 degrees for 35 minutes until the surface is golden.

skill

1, steamed buns and toast are baked at different temperatures.

2. When the buns and toast are baked, the surface is colored and covered with tin foil.